You are cordially invited to the viewing of the new collection of Segni di Mare jewellery by Marcella Monti, and a glass of Prosecco Borgo SanLeo.
Saturday 26 September
12pm
The Poi Room
17 Osborne St
Newmarket
Wednesday, September 23, 2015
Monday, September 21, 2015
Festival Italiano Bar
This year for the first time at the Festival Italiano we will have the Festival Italiano Bar thanks to our sponsors Prosecco Borgo SanLeo and Peroni Nastro Azzurro.
We will also serve a selection of Italian wines from Sapori D’Italia, plus low alcohol beer, San Pellegrino soft drinks and water.
At Festival Italiano we promote responsible drinking, always accompanied by good Italian food and a convivial atmosphere. No alcohol will be served to minors and intoxicated people.
Sunday, September 20, 2015
La fisarmonica di Tracey Collins
We are delighted to have the beautiful and talented Tracey Collins playing Italian songs on the accordion at the Festival Italiano Day. Tracey will be preforming from 1pm to 2pm in front of Bolt of Cloth in Osborne Lane, on Sunday 27 September.
At the Opening of Tosca
The NZ Opera production Tosca opened in Auckland on 17 September 2015. What a great evening!
Watch the audience reaction to Tosca
Click here to see the dates of Tosca in Auckland and Wellington
Friday, September 18, 2015
Cracking of the Parmesan at Festival Italiano
To 'crack' a Parmigiano a characteristic knife with a short, pointed and almond-shaped blade is used.
One side is thinner to aid penetration while the other side is thicker because it must act as a wedge.
In fact, a wheel of Parmigiano Reggiano cheese is not cut, but instead "opened" so that its internal structure and its grainy texture are not altered.
Per tagliare il Parmigiano Reggiano, si deve necessariamente usare il tipico strumento.
Si tratta di un coltello caratteristico, a lama corta e appuntita, dalla forma a mandorla.La forma di Parmigiano Reggiano quindi non si taglia ma si apre. per mantenere intatta la struttura interna e la naturale granulosità.
Come to the Sabato stall at the Festival Italiano and see big wheels of Parmigiano Reggiano being cracked open! Freshly cut Parmigiano Reggiano has a unique taste and you will be able to buy pieces straight of the wheel, just like in Italy!
Thursday, September 17, 2015
Il Casaro at Festival Italiano
Welcome back to Festival Italiano Massimiliano De Caro, Il Casaro, with mozzarella, burrata, ricotta, caciocavallo, scamorza and more! Come to the Festival, try his products, and keep an eye on the entertainment on stage, you could win one of his caciocavallo!
And if you like to learn how to make cheese Italian style don’t miss this workshop with Massimiliano at Non Solo Pizza!
Wednesday, September 16, 2015
Chapel Olive Oil at Festival Italiano
Welcome to Festival Italiano Chapel Olive Oil! Chapel Olive Oil has been coming to the Festival for a few years now, but we would like to welcome for the first time new owners Ruth and Mark.
Ruth and Mark purchased Chapel Olive Oil back in April and since then they have been working hard in the groves, first with harvesting and then pruning and planting, plus they have been busy developing a range of exciting infused oils, so come and visit them at the Festival to taste the effort of their labour of love!
Tuesday, September 15, 2015
Italian Festival Season in Auckland Opening Party at NSP
Thank you for the wonderful evening Antonio and Vivienne!
Spy's Party People: Festival Italiano
photos by Norrie Montgomery
Introducing our MC Paolo Rotondo
E anche quest’anno Paolo farà bella figura in abiti italiani, vestito da Edit Auckland, Wellington, Melbourne.
Visit Edit Auckland on your way to the Festival, their stylish store is just round the corner at 2A Teed St, Newmarket, +64 9 5249480, newmarket@edit-store.com
Paolo was on Sky TV last night introducing the Festival, if you missed him the programme will be repeated on Friday night and Saturday morning, click here for more info.
Massimo’s Italian Cheeses!
Welcome back to Festival Italiano Massimo Lubisco and his yummy cheeses, visit his stall and try fresh mozzarella, scamorza, ricotta and more! To learn more visit his website http://www.massimos.co.nz
Subscribe to:
Posts (Atom)